Cheese

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  • NY Food Truck Lunch: Reuben Sandwich From Gorilla Cheese NYC

    cheese - Yahoo! News Search Results
    27 Jan 2012 | 8:44 am
    Gorilla Cheese has an extensive menu where you can either make up your own sandwich or go with one of their combinations. They also have weekly specials that rotate, such as shrimp scampi grilled cheese, grilled lox & cream cheese, and falafel & muenster grilled cheese.

  • Food Fight: Billboard campaign takes aim at cheese consumption

    cheese - Yahoo! News Search Results
    27 Jan 2012 | 10:04 pm
    "Your Thighs on Cheese" is catchy, but will it work? Cheese--it's sharp, it's stringy and no-matter how you slice it--it just tastes great.

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    CHEESE - Bing News
    27 Jan 2012 | 9:45 pm
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  • Kraft Tries an Aged Cheese Marketing Campaign

    NYT > Cheese
    17 Jan 2012 | 11:00 pm
    The giant food company is increasing the marketing of its packaged foods, including this $50 million campaign for its cheese products.

  • Goat Brie

    About.com Cheese
    26 Jan 2012 | 12:04 pm
    Brie is a much-loved cheese, but what about brie made from goat milk? It's an entirely different thing, I think. Although it's made in the same way as regular ...Read Full Post
 
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    CHEESE - Bing News

  • IMPORTANT: Bing News RSS feed has moved!

    27 Jan 2012 | 9:45 pm
    Go to the new RSS page and renew your subscription.

  • When to Drink White Wine With

    White wine with ? What on earth is he proposing now, I hear you cry. Everyone knows not to order red wine with fish or white wine with roast beef, and the course has traditionally been the preserve of a rather special bottle of red ...

  • Pimento : The Greatest Culinary Gift From The South

    People are drawn to the South for many reasons -- its welcome drawl, the lively music, the gorgeous architecture -- but most of all, people love the South for its rich and soul-satisfying cuisine. From crispy fried chicken to smoked barbecue to ...

  • Turn frozen mac and into a Super Bowl snack

    No matter which teams will play, football fans gather with friends on Super Bowl Sunday to watch the game and graze on favorite foods. Most of the traditional party snacks can be purchased (chicken wings, chips and dips, chilled shrimp), but it ...

  • Record label Sci Fidelity started with the String Incident

    Picture the stereotypical record label. It's probably in a trendy high-rise in New York City or Los Angeles, maybe even San Francisco. But hidden among coffee shops, yoga studios and dispensaries, Boulder has its own little record industry that ...
 
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    About.com Cheese

  • Goat Brie

    26 Jan 2012 | 12:04 pm
    Brie is a much-loved cheese, but what about brie made from goat milk? It's an entirely different thing, I think. Although it's made in the same way as regular ...Read Full Post

  • Quinoa Baked with Drunken Goat Cheese and Roasted Red Peppers

    21 Jan 2012 | 8:35 am
    Baked Quinoa - especially this recipe with Drunken Goat cheese - is something that I like to bake at night and then warm up for breakfast. You can even ...Read Full Post

  • Red Lentil and Brown Rice Casserole with Cheese

    14 Jan 2012 | 7:05 am
    The cheese in this Red Lentil and Brown Rice Casserole with Cheese is only sprinkled on top in moderation - otherwise it's a healthy, filling low-fat dinner entree. ...Read Full Post

  • Red Quinoa with Feta

    12 Jan 2012 | 6:58 am
    Easy to make, healthy to eat and a great side dish to pack up for lunch: Red Quinoa with Feta. Red quinoa taste just like regular quinoa, but there ...Read Full Post

  • Roasted Garbanzo Beans and Carrots with Feta

    6 Jan 2012 | 6:56 am
    Here's a nice wintery side dish, Roasted Garbanzo Beans and Carrots topped with feta. Cinnamon, coriander and other spices give the dish comforting flavor. The roasted garbanzos and carrots pair especially well with salmon or pork.
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    Cheese Underground

  • Widmer's Brick & Colby: Wisconsin Originals

    cheese underground lady
    21 Jan 2012 | 8:35 pm
    Brick and Colby: perhaps two of the most underrated cheeses in America. Some folks call them boring. Others simply write them off as commodities. After all, Colby is really just Mild Cheddar, right? And blocks of Cheddar sell on the Chicago Mercantile Exchange, along with cattle, corn and cotton. So why should these cheeses even be considered interesting, much less blog-worthy? Ladies and gentlemen, I give you three reasons: 1) Joe Widmer,  2) Joe Widmer, and 3) Joe Widmer. Every once in a while, I teach a class on what I call "Wisconsin Classics." Attendance is usually down because…

  • Learning to Cook

    cheese underground lady
    7 Jan 2012 | 3:58 pm
    There are two types of people in this world: those who like to cook and those who don't. Those of us (like me) who don't particularly enjoy spending time in a kitchen unless it's to lick cookie dough from a beater, tend to seek out people who do. Take my husband, for example. He is a marvelous cook. I'd like to say I sought him out for this particular feature, but it unfortunately took me a while to discover his hidden kitchen skills. In fact, for almost the first full year we were married, I did almost all the cooking, as I was a new wife, a stay-at-home mom, and thought I could pull off the…

  • New Year's Eve Party Cheese Trays: Then and Now

    cheese underground lady
    26 Dec 2011 | 5:36 pm
    THEN: My parents' card club poses at the farmhouse for a photo on New Year's Eve in front of my mother's groovy macrame lamp and owl wall hanging in our orange-curtained, fake-wood-paneled, velvet flowered-covered-sofa living room. While I'm pretty sure this picture was taken circa 1986, the '70s lived on until the house was torn down a few years ago. When I was a kid, serving a “cheese tray” at the annual New Year's Eve card club party at our farmhouse in southwest Wisconsin usually meant one of two things: 1. An hour before the party started, my mother unboxed the…

  • Marijuana Cheese? Um, No.

    cheese underground lady
    22 Dec 2011 | 3:57 pm
    Back in September, Cheese Underground partnered with cheesemaker Brenda Jensen at Hidden Springs Creamery in Westby, Wisconsin to develop a new flavor of her Driftless cheese. Deliciously simple, consisting of just sheep's milk, culture, rennet and salt, Driftless is a light, creamy and spreadable fresh cheese that routinely sweeps (for the last four years running) the Fresh Sheep's Milk Cheese class at the American Cheese Society competition. Available in an ever-evolving blend of flavors, including perennial favorites Basil & Olive Oil, Tomato & Garlic, and Honey &…

  • Dear Santa: Please Deliver Dunbarton Gold

    cheese underground lady
    10 Dec 2011 | 9:40 am
    The price of gold may be at a record high, but one new holiday cheese won't set you back $1,700 an ounce. Roelli Cheese introduces its new Dunbarton Gold, a grass-fed raw milk beauty. Just like its sister Dunbarton Blue, this cheddar carries a hint of blue, sports a rustic, natural rind and is cured to perfection on wooden shelves in Cheesemaker Chris Roelli's man-made caves between Shullsburg and Darlington, Wis. "The cheese surprised me," Roelli says of his new Dunbarton Gold. "It's not as earthy as the traditional Dunbarton, and it carries a sweeter flavor from the grass profile."…
 
 
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    cheese « WordPress.com Tag Feed

  • Tomato Soup and Grilled Cheese Sandwiches

    laneybot
    26 Jan 2012 | 8:44 pm
    Grilled cheese sandwiches with cheddar and rye (probably), with tomato soup and makeshift chicken salad.

  • Baked Chicken Taquitos and Creamy Cilantro Sauce

    Relish Food & Life with Jill
    26 Jan 2012 | 8:27 pm
    I spent last weekend visiting Samantha in West Palm Beach, FL. It was so nice to get away to nice weather, but especially nice to spend some one on one time with Samantha. I am so proud of her and the woman she has become. The first night we attended the West Palm Beach Art Show, which was across the street from her apartment. The art was great, but the people watching was fabulous Friday night we had dinner atFood Shack in Juniper. Then we headed for a drink at Guanabanas Island Restaurant and Bar. On Saturday Samantha treated me to an exercise class and a massage at Exhale located in Omphoy…

  • Vegetable Gratin with Fresh Basil & Gruyère

    lovelaughmirch
    26 Jan 2012 | 8:24 pm
    “I’m trying to eat better.  And, I do feel wise after drinking tea.  After eating vegetables, I just feel hungry.”  -Carrie Latet As January comes to an end so do many resolutions and commitments to eat better/eat more vegetables/eat less carbs. This year I vowed to eat more vegetables and I’ve been doing pretty good so far. In fact, I’m pretty impressed with how creative I’ve been with substituting carb heavy ingredients with vegetables! We’ve also started green juicing. (Yeah, I had no idea that SO many people were green juicing…when did I…

  • Foodie Fridays: Quinoa stuffed eggplant

    AlHal
    26 Jan 2012 | 8:20 pm
    I found this picture on pinterest: Delish right? Well, I’ve been on pinterest long enough to know that you can’t trust all the food porn you see. So, I looked up a few recipes and came up with my own: Quinoa Stuffed Eggplant 1 medium Japanese eggplant 1 cup washed quinoa 1 1/2-2 cups vegetable/chicken broth half a yellow onion, somewhere between chopped and diced half a bell pepper, ditto 1 cup tomato sauce (I like arribatta or vodka sauce) grated parm olive oil First, cut the eggplant into a grid, being careful not to perferated the skin. Scoop out the  eggplant. Spoon enough…

  • Why You Always Buy Beets with the Greens | Beetroot and Blood Orange Salad

    PersephonesKitchen
    26 Jan 2012 | 7:57 pm
    Beets make me happy.  I know. But I love their color and their dense, earthy flavor, greatly enhanced by slow roasting them whole for what almost feels like too long. I make sure to buy them whole, with their greens attached.  Because beet greens are delicious.  I’ll show you an old family recipe for that soon (updated with the addition of some duck fat).  But in the meantime, head out to the store, buy some whole beets and give this simple composed salad a try.  Diana Henry’s recipe will get lots of good vitamins in you during the dark days of winter, good for staving off,…
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    Lucy's Whey

  • Off to Casellula, for an evening steeped in cheese

    Grace Mitchell
    27 Jan 2012 | 11:20 am
    It began with the crostini: orange blossom honey, hazelnuts lilting atop the buxom surface of fresh ricotta.  Then the macaroni and cheese: a trifecta of oozing melters mantling the noodles within, and caramelized onions tucked in all the right places.  There were, of course, some memorable non-cheese additions–a carefully arranged salami plate, punctuated by an Eiffel Tower of mustard; a tightly packed jar of tart and savory miso pickles; a pot of chicken pate, lined with creme fraiche and coupled with a bright heap of cranberry apple chutney; a selection of placid wines.  But we…

  • The delights of receiving cheese every month

    Grace Mitchell
    12 Jan 2012 | 4:55 pm
    The monthly receipt of any edible item is, in most circumstances, a joyous occasion, especially on the days designated for delivery. The history of these monthly deliveries in my own upbringing extended only as far as Harry & David’s winter pear program.  How splendid it was to receive on the front porch in a carefully wrapped and packed box of soon-to-be-ripe pears! The only problem:  I actually didn’t really like pears.  The intensity of their sweetness was too strong for my juvenile taste buds.  Regardless, their arrival in the green box brought cause for celebration,…

  • An un-regular (but delicious!) grilled cheese sandwich

    Grace Mitchell
    10 Jan 2012 | 4:31 pm
    The grilled cheese sandwich is arguably the paragon of childhood comfort cuisine in this country.  To many folks, this edible delight consists of a luminescent orange square of so-called “American cheese” situated between two slices of aerated sandwich bread. At Lucy’s Whey, we stage the grilled cheese sandwich a bit differently.  By doing so, we have garnered quite the reputation for grilled cheese sandwiches (particularly our signature Prairie Breeze Cheddar and fig spread on ciabatta from Amy’s Bread).  Lunchtime each day at our Chelsea Market location brings…

  • Rogue Creamery pays a visit to Lucy’s Whey!

    Grace Mitchell
    30 Dec 2011 | 4:44 pm
    Ensuring that the cheese counter remains as busy as ever, the last week of December brings to New York City visitors from near and far.  Though of course we shouldn’t name favorites, Lucy’s Whey was quite partial to two special visitors on Wednesday, when Rogue Creamery cheesemakers David Gremmels and Cary Bryant stopped by the shop for the afternoon.  Recently arrived from their bucolic abode in southwestern Oregon for a week of good eats and family gatherings, we were tickled that they wanted to talk and share cheese with some of their East Coast customers here at Lucy’s…

  • An Original Recipe: Cheddar and Peanut Butter Fudge

    Tia Keenan
    14 Dec 2011 | 10:40 am
    Above: Snacks at the Cheesemonger’s Invitational, the fudge is front and center! I’ve always been interested in fudge because it’s a confection that’s quintessentially American.  Fudge is the progeny of fondant and something called “tablet”–a Scottish treat made of boiled sugar, butter, and milk–but its essential expression and patchwork of crazy flavor variations, held together by the common thread of over-the-top sweetness, is straight-up apple pie American. This is a lazy person’s fudge recipe.  It requires no candy thermometers, no…
 
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